To assist the Jr. Sous Chef, Executive Sous Chef and where necessary operate a section of kitchen and ensure that food standards, preparation, presentation and cooking techniques are carried out according to established recipes / standards.
To organize an assigned section and ensure it runs efficiently and productively.
Be familiar with the other kitchen sections, promoting flexibility and productivity.
Ensure all food produced is in line with kitchen recipes and standards.
Prepare and cook all food orders with a sense of urgency.
Check all food is stored and handled as per current food health and hygiene regulations.
Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations.
Monitor daily kitchen food and product requirements and advise the supervisor of these well in advance.
Monitoring quality of dishes at all stages of preparation and presentation
Discussing food preparation issues with Managers and kitchen and waiting staff
Monitor food preparation and wastage costs control these by following efficient preparation methods and standard recipes.